1 lb. ground beef ($1.59)

1 lb. noodles ($0.75)

2-8 oz. cans of tomato sauce ($0.40)

2 eggs ($0.32)

1 onion, minced ($0.30)

2 garlic cloves, minced ($0.15)

4 tsp. chili powder ($0.32)

1 can cream of mushroom soup ($0.50)

1 cup milk ($0.32)

2 slices of bread ($0.10)

Sauté onions and garlic until soft. Let cool. Bake bread until crisp and then mince in the food processor or blender. Mix eggs, ground beef, spices, bread crumbs onion and garlic, forming into small meatballs. Simmer in pot with a dash of oil and cream of mushroom soup for 30 – 35 minutes or until Cook noodles as directed by package. Put all ingredients into a baking pan with the majority of the sauce on the top and place in 400°F oven for an additional 10 minutes.

To freeze, do not mix the sauces and meatballs with the noodles. Cool all ingredients and put into freezing container based on serving size desired. Put the noodles in separate containers from the meat and sauce.

Put the date either on masking tape or if using a resalable freezer bag, onto the freezer bag and store in freezer. Remove as you desire to eat, thaw, and reheat. To reheat the noodles and keep them plump, put them into boiling water with a dash of oil until warmed. Don’t re-cook them, only to reheat. Combine the ingredients.

*Based on prices in California December, 2008

Cost per cup $1.46

1 cup mushrooms, cleaned and diced ($2.50)
1 cup milk ($0.32)

1 tbsp. butter or margarine ($0.08)

1 tbsp. flour, (thickening agent) ($0.0132)
Salt to taste ($0.01)

Combine all ingredients in a saucepan, bringing to boil, while stirring consistently. Cook for 3-4 minutes boiling, then lower to low. Cook for an additional 15 minutes, stirring occasionally.

2 cups milk ($0.64)

3 celery stalks, minced ($0.08)

2 tbsp. butter or margarine ($0.16)

1 garlic clove, minced ($0.043)

1 chicken bullion cube ($0.16)

2 tbsps. flour, (thickening agent) ($0.0264)
Salt and pepper to taste ($0.03)

 Combine all ingredients in a saucepan, bringing to boil, while stirring consistently. Cook for 3-4 minutes boiling, and then lower to low. Cook for an additional 15 minutes, stirring occasionally.

5 containers of yogurt of any kind (non-fat) ($2.10)

1 lemon or lime, squeezed ($0.09)

2 bananas ($0.06)

¼ can frozen juice of any kind ($0.20)

2 cups of water

1 cup any kind of fruit you like ($0.67)

2 cups crushed ice

Combine all ingredients except ice in the blender until smooth. Add ice and blend again until smooth.

To freeze, put a portion in a cup or container and seal the cup or container tightly. Put the date on the lid by using masking tape. To thaw for drink, simple remove from the freezer, remove from the container and place back into the blender.

*Based on prices in California December 2008

2 lbs potatoes, diced ($0.80)

1 lb. carrots, diced ($0.50)

3 stalks celery, chopped ($0.08)

1 cup peas ($0.80)

1 cup corn ($0.56)

1 cup broccoli ($0.64)

1 onion, finely chopped ($0.30)

1 clove of garlic, minced ($0.0043)

10 cups water

1 chicken or beef bullion cube ($0.16)

1 avocado, blended until smooth ($1.00)

1 lime, juiced and zested ($0.09)

Salt and pepper to taste ($0.02)

Sauté onion, garlic and celery until tender. Combine with all ingredients except avocado and lime into a large pot and cook for 25 – 30 minutes on medium heat or until veggies are desired tenderness. Blend avocado and lime until smooth then add zest. Serve in bowls with a dollop of avocado mixture and chilled water.

To freeze, cool the California Veggie Soup and put into freezing container based on serving size desired. Put the date either on masking tape or if using a resalable freezer bag, onto the freezer bag and store in freezer. Remove as you desire to eat the soup and thaw, reheat. While you can freeze the avocado mixture, it’s usually best when fresh.

Are your kid’s veggie picky? I always blend the veggies until they are creamy when dealing with children that don’t like veggies. Put the creamy mixture into the soup with the potatoes and skip the avocado and you’ve got a wonderful Hidden Veggie Potato Soup that your picky children will LOVE!

3 lbs. Ham, shredded ($2.97)
BBQ Sauce ingredients
1/2 cup water
1/3 cup brown sugar ($0.13)
3 tsp. Worcestershire sauce ($0.12)
1/4 cup ketchup ($0.06)
3/4 cup red wine vinegar ($0.06)
Cumin ($0.01)
Onion powder (or fresh) ($0.03)
Garlic powder (or fresh) ($0.02)
Salt and pepper ($0.02)
5 slices of bread ($0.25)
2-liters soda ($0.99)

Use leftover ham and cook for 15 minutes with BBQ sauce mixture for 15 minutes on 375F (or use regular ham and cook according to instructions on package). Shred ham and put on top of bread. Serve with soda.